When Jackie Woods and his wife, Sara, lived in Napa, California, their go-to restaurant was a place called Zuzu. And not only was the restaurant on their regular rotation, Zuzu’s gambas al ajillo (garlic shrimp) was regularly on their table. “We’ve been messing around with [the recipe],” Woods says. “I’m super particular about shellfish – I’ve got a quality control issue,” so he doesn’t make it unless he’s sure about the shellfish he’s using. (He typically buys the shrimp at Whole Foods Market.)

The recipe has been adjusted to include a chili crunch topping. The stock incorporates fish sauce – “I put it in everything,” says Woods. If you can get shrimp with the heads on, do it! And use more lemon in this than you think you need. “It needs to be sharp,” says Woods. And don’t overcook the shrimp: “Nobody wants a pencil eraser,” he says. Serve with “any crunchy white bread” and by all means, Woods recs, sop up the delicious broth with that bread! Woods’ ever-satisfying “shrimp dish” could be a weeknight staple – as long as you find the good head-on shrimp!